Emily Johnson
Beefsteak mushrooms, scientifically known as Fistulina hepatica, are a rare treat for foragers. With a unique earthy-lemon flavor and the colour and consistency of red meat, they are a distinct type of mushroom, distinguished by their reddish colour that deepens as they mature. They can be eaten raw or cooked, although some sources suggest that cooking them diminishes their flavour. When preparing raw beefsteak mushrooms, they can be thinly sliced and tossed with extra virgin olive oil, salt, pepper and wood sorrel. They can also be used to make beefsteak tartare, or cooked hibachi-style on a hot Himalayan salt slab. When cooking beefsteak mushrooms, they can be sautéed in butter for 3-4 minutes and served with steak.
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What You'll Learn
How to identify beefsteak mushrooms
Beefsteak mushrooms (Fistulina hepatica) are considered a rare gourmet fungi with the colour and consistency of red meat and a unique earthy-lemon flavour. They are often called "steak of the woods" by foragers. They are weakly parasitic and cause brown rot on the trees they infect, which are usually oaks and their close relatives. They can also be found on sweet chestnuts, beeches, ashes, lindens, horse chestnuts, maples, western chinkapins, birches, and possibly wax myrtles in the western United States.
Beefsteak mushrooms are fairly easy to identify. They are the only mushroom that looks like a piece of red meat growing out of the side of a tree. They always grow from wood, which may be a dead tree, a fallen trunk, or a living tree, and they are commonly found on tree stumps. They have a gelatinous texture and a blood-red colour. When cut open, they have a creamy white marbling that looks like beef and exude a dull red juice. The underside of the mushroom has white pores that contrast with the deep red colour on the top, and the pores turn reddish-brown as they age. The mushrooms are often sticky and can range in colour from pinkish-red to reddish-brown.
Beefsteak mushrooms are considered decent edibles, although they have a slightly sour and
It is important to note that each mushroom you come across may vary in appearance, and you should never eat any wild food unless you are sure of its identification. Always confirm your findings with an experienced mushroom hunter if you have any doubts.
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How to harvest beefsteak mushrooms
Beefsteak mushrooms, scientifically known as Fistulina hepatica, are a rare gourmet fungi with the colour and consistency of red meat. They are found in temperate forests of North America, Europe, Africa, and Australia. They are parasitic and infect sick or injured hardwood trees, particularly oak trees.
When learning how to harvest beefsteak mushrooms, it is important to know the best times to find them. In the Western United States, they begin fruiting in the fall and can be found into the winter, with the best time to look for them in October and November. In the Eastern United States, they begin fruiting with the summer rains, with the season typically peaking in August and September. In Europe, the season begins with the summer rains in July and continues until temperatures drop in November, with a typical peak in September. In Australia, they can be found from March to July, with a peak in May.
It is also important to know how to identify beefsteak mushrooms. They are distinguished by their reddish colour, which deepens as they mature, and their porous underside rather than gills. They have a sour, slightly acidic taste when raw, which mellows upon cooking. They are often sticky and gelatinous and emit a liquid that stains red.
When harvesting beefsteak mushrooms, it is important to be respectful and considerate of the environment and fellow foragers. This includes not overharvesting, cutting mushrooms neatly with a sharp knife to avoid damaging the mycelium and the surrounding habitat, and leaving the habitat as undisturbed as possible. It is also important to harvest selectively, avoiding picking young, immature specimens and leaving behind a portion of mature mushrooms to allow for spore dispersal and future growth. Once harvested, beefsteak mushrooms should be cleaned and can be stored in a breathable container in a cool, dark place for up to 2-3 days, although they are best enjoyed fresh.
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Beefsteak mushroom tartare
Beefsteak mushrooms (Fistulina hepatica) are a rare gourmet fungi with the colour and consistency of red meat and a unique earthy-lemon flavour. They are edible and can be eaten raw, with a good, crisp texture when young. They are best consumed raw, as cooking them diminishes their flavour.
Ingredients:
- 1 or 2 Beefsteak mushrooms
- 1 apple
- 1 Heirloom tomato
- 1 lemon
- Olive oil
- 1 garlic clove
- 3 or 4 chillies
- Chives and chives flowers
- Salt, to taste
- Optional: fennel, basil leaves, flowers, wood sorrel leaves, cantaloupe flowers, and other seasonal ingredients as needed.
Method:
First, give your beefsteak mushrooms a good clean, removing the outer part, any hard bits, and the pores. Chop them up into small cubes, aiming for a texture similar to traditional beef tartare. Place the diced mushrooms in a bowl, add lemon juice, and stir until evenly coated. Cover and put in the fridge for 30 minutes.
Next, toss in your diced mushrooms along with apple, heirloom tomato, soy sauce, olive oil, and lemon juice. Give it a good stir to make sure everything is coated evenly.
Now, add in chopped chives and flowers, and adjust seasoning if needed. Plate your mushroom tartare, garnishing with a sprig of parsley for colour.
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Beefsteak mushrooms with wood sorrel
Beefsteak mushrooms, or Fistulina hepatica, are a rare treat for foragers. They are edible mushrooms with a unique earthy-lemon flavor and the color and consistency of red meat. They are parasitic and infect sick or injured hardwood trees, most commonly oaks. Beefsteak mushrooms are best eaten raw—a novelty among wild mushrooms—and have a sour flavor reminiscent of sorrel.
Wood sorrel, or Oxalis, is an edible wild plant with a sharp, sour flavor. It is commonly known as "Nature's Skittles" or "Sourgrass". Wood sorrel is easy to find and identify, making it a great plant for beginner foragers.
Ingredients:
- Beefsteak mushrooms
- Extra virgin olive oil
- Salt
- Freshly ground pepper
- Wood sorrel
Instructions:
- Clean the beefsteak mushrooms, removing any pores and wiping the mushroom flesh.
- Thinly slice the mushrooms into 1/4-inch pieces.
- Quickly toss the sliced mushrooms with olive oil, salt, and pepper.
- Add a few handfuls of wood sorrel and toss again.
- Serve immediately while the mushrooms are still crisp.
You can enjoy these beefsteak mushrooms with wood sorrel as a side dish or garnish them with a piece of warm or room-temperature fish or poultry. They also go well with young lettuces or a little mild cheese.
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Cooking methods for beefsteak mushrooms
Beefsteak mushrooms, or Fistulina hepatica, are a rare treat for foragers. They are edible mushrooms with a unique appearance and flavour. They have a reddish colour, like raw beef, and a sour, earthy-lemon taste. They can be eaten raw or cooked, and are best enjoyed fresh.
Raw Beefsteak Mushrooms
Beefsteak mushrooms are a great option for eating raw, as they have a good crisp texture when young. They can be thinly sliced or shaved and tossed with extra virgin olive oil, salt, pepper, and wood sorrel. They can also be served raw as sushi, carpaccio-style, or in a salad with tomatoes, cheese, croutons, and arugula.
Cooked Beefsteak Mushrooms
Beefsteak mushrooms can be cooked in various ways, such as hibachi-style on a hot Himalayan salt slab with a Shiraz and fig reduction for dipping. They can also be cooked in butter or olive oil in a skillet with garlic and herbs, such as thyme, rosemary, and oregano. Cooking time should be kept short, around 3-4 minutes, to avoid overcooking and maintain a firm texture.
Beefsteak Mushroom Tartare
Beefsteak mushrooms can be prepared as a tartare, served over a bed of toasted pine nut-coriander crumble. This dish can be garnished with various ingredients, such as basil flowers, melon flowers, squash flowers, fennel, and other seasonal ingredients. Salt and butter or olive oil can also be added for flavour.
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